Paprika

Those with Texas-size appetites will require an entire steak; for most others — even the heartiest of meat lovers — half of one of these rib steaks is probably plenty.

A high-flavor, low-fat entrée. Serve it over rice to catch all the juices.

Slowly cooked ribs glazed with a spicy-sweet tomato-based sauce are the signature of K.C. barbecue. If you don't have a smoker, cook the ribs in a barbecue that has been converted to one. It may be necessary to cut the racks into four- to five-rib portions so that they all fit on the grill at once.

Churrasco is Spanish for grilled steak. This is Douglas Rodriguez's Argentine interpretation made with pork. He takes slices of tenderloin and pounds them to approximate the thickness of a skirt steak. Marinate the tenderloin strips for two to six hours before grilling.

None of us expected to fall in love with this dish when we tested it, but we all did. Most Thermidor recipes yield something that tastes stodgy and heavy, but this version, by 1940s Gourmet chef Louis P. De Gouy, is almost sleek.

If you're craving a comforting, old-fashioned chicken dish, this is it. Rendering the fat from the chicken skin gives the sauce its rich flavor.

Use this snappy seasoning on pork, lamb and beef as well.

One of the most-requested items on the lunch menu at the Chicago Chop House. The restaurant adds roasted red-skinned potatoes and sautéed mushrooms, too.

Go to your local farmers' market for a variety of fresh vegetables to serve with these flavored salts. You'll probably find yellow wax beans, pink radishes, slender asparagus, sweet bell peppers, and an assortment of teardrop, cherry, and grape tomatoes. Dip the veggies into the olive oil first, then the salt.

This recipe is adapted from The Thrill of the Grill by Chris Schlesinger and John Willoughby (William Morrow and Company, 1990). Active time: 1 1/4 hr Start to finish: 4 1/2 hr

Serve a dry Riesling to complement the subtle ginger flavor of the roasted chicken.

If you cut up the potatoes ahead of time, keep them in cold water so that they don't discolor.

Fish from the Mediterranean waters is put to a variety of uses in Tunisian cuisine, and a simple soup such as this one of the most common. It's flavored with an appealing blend of herbs, spices and citrus.